Dining With Tim: French onion Soup

Yield: 4 servings 


2 onions 

2 T olive oil 

1 T salt 

3 cloves garlic 

1/2 cup beer

 1 quart stock, vegetable or chicken 

Sachet | 2 sprigs thyme, 2 sprigs chives, 2 sprigs parsley

 Toasted or dried bread of your choice 

2 cups shredded gruyère cheese 


Add olive oil to a pot on high heat Once oil shimmers add 2 onions cut in half and sliced 1/6 inch thickCaramelize onions to a rich golden brown color Add three cloves garlic, minced Add beer to pan to deglaze and intensify flavor Pour in stock to pot and lower heat to medium temperature/flame Make sachet by using cloth tea bag, and add your herbs. Pull shut and add to simmering pot Let pot simmer, covered, for 30 minutes Remove sachet and set aside In a soup crock, add French onion soup Top will bread and a 1/4 cup gruyère cheese Bake at 375 for 10 minutes or broil on high for 2 minutes or use the fun method and use a kitchen blowtorch Serve hot and enjoy 

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